Thanks for watching our cooking show, “Eat Well, Be Happy”

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Bone Health 102

Part 1 was last month, in which we covered bone health in general, and the pros and cons of calcium.  Now: on to everything else!

Magnesium:

Calcium, without magnesium, is a problem.  We know that insufficient magnesium impairs bone formation, especially in adolescence.  We also see that higher magnesium is linked to better bone density and better markers of bone turnover.  Magnesium is needed to activate vitamin D, too.

Meanwhile, low magnesium levels are implicated in diabetes, high blood pressure, heart disease, asthma, migraines, kidney stones, muscle cramps, anxiety, even colon cancer.

There’s almost nothing in the body magnesium doesn’t touch, directly or indirectly.

And yet most Americans are deficient in the crucial mineral.  In 2005-2006, for example, more than half of us fell below the recommended daily allowance of 400 mg – itself considered low by many experts.  (more…)

Quinoa with Fennel and Chestnuts

Fennel is a vegetable I save for company and special occasions.  It seems a perfect addition to a holiday table, doesn’t it?  And it doesn’t hurt that fennel aids digestion either.  Your vegetarians will love this dish, too, because quinoa provides lots of excellent protein.

Don’t waste the green fronds on the fennel.  You can mince and add to salads or use wispy-like as a garnish.  Try that here.  I also freeze the chopped greens as a flavorful addition to soups or stews.

I love chestnuts when the weather turns towards winter and when I think of company.  Did you know that Roman soldiers were given chestnut porridge before entering battle because it is fortifying? (more…)

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